Master the technique, and this recipe will reward you with rich, flaky, tender biscuits. The trick, as with all biscuits, is to use a gentle touch and not overwork the dough; mix just until the ingredients...
Author: Martha Stewart
Homemade granola is a nourishing breakfast. Use olive oil, which has many healthfulproperties, and pure maple syrup to bind rolled oats, raisins, and nuts before baking them.
Author: Martha Stewart
This recipe is based on traditional bubble and squeak, a British dish which is traditionally made by pan-frying leftover mashed potatoes and cooked cabbage. Try our version with eggs at breakfast or roast...
Author: Martha Stewart
Author: Martha Stewart
Add a Southwestern twist to your morning scrambled eggs with torn corn tortillas; add chile and tomato for flavor as well as lively color.
Author: Martha Stewart
Packed with Granny Smith apples, this Dutch baby pancake is a perfect dish for a fall brunch when everyone craves cozy baked apples. It would make a fitting centerpiece at a special Rosh Hashanah brunch...
Author: Greg Lofts
These pancakes are crisp outside and fluffy inside; thanks to the addition of cottage cheese, they have more protein than most.
Author: Martha Stewart
Use this dough to make our Grilled Pizzas with Tomato, Avocado, and Pepper-Jack Cheese, as well as our Grilled Pizzas with Plums, Prosciutto, Goat Cheese, and Arugula.
Author: Martha Stewart
These turnovers will bring back fond memories of treats Mom used to make.
Author: Martha Stewart
Cooking for two? These individual souffles made with Parmesan and Gruyere are just the thing for a romantic dinner -- on Valentine's Day or any time of year!
Author: Martha Stewart
These are a perennial favorite at Ina Garten's Barefoot Contessa, a specialty-food market on Long Island, New York. The scones can be cut out ahead of time and stored in the refrigerator, wrapped in plastic,...
Author: Martha Stewart
Crisp cucumber and fresh mint and basil add a welcome savory note to this verdant fruit salad.
Author: Martha Stewart
These special pancakes work even better if you make the batter a day ahead and chill it over night. Just whisk to combine again before cooking.
Author: Martha Stewart
In this recipe, the smokiness of thickly cut bacon flavors Yukon Gold home fries. We used small potatoes; if your potatoes are larger, adjust the cooking time.
Author: Martha Stewart
Closely related to potato pancakes, the potato waffle has one advantage -- it reheats exceptionally well and therefore can be made in advance. Serve with your favorite brunch foods, such as soft-boiled...
Author: Martha Stewart
This delicious granola recipe is courtesy of Nekisia Davis of Early Bird Foods.
Author: Martha Stewart
Courtesy of Santo Bruno, this recipe for Pizza Dough makes a delicious base for a Beer Drinker's Perfect Pizza.
Author: Martha Stewart
If your family loves pancakes (of course they do!), they're likely to get even more excited about the baked kind that puffs up in the oven.
Author: Martha Stewart
Vanilla bean adds a delicious fragrance to these Homemade Buttermilk waffles-the perfect addition to any breakfast.
Author: Martha Stewart
This hearty round loaf is made with rolled oats, plus healthful whole-wheat flour. Molasses gives it a hint of sweetness. Try it at breakfast, toasted and spread with jam, or at lunch, with sliced turkey...
Author: Martha Stewart
This dish, sent in by reader Robert MacNeill of Cincinnati, Ohio, is a popular item on diner menus and is easy to make at home. Serve it as a side or, for a complete meal, top it with eggs for a protein-packed...
Author: Martha Stewart
The flavor of fresh sage counterbalances the sweetness of apricots.
Author: Martha Stewart
This recipe was created with flexibility in mind and is a great way to use up leftover ingredients.
Author: Martha Stewart
This granola has less oil than most, plus healthy fatfrom nuts. Serve it with low-fat yogurt and fruit.
Author: Martha Stewart
This caramelized leek quiche is an ideal make-ahead recipe for a brunch or picnic.
Author: Martha Stewart
Give kids their nutrients with a grab-and-go granola bar. Made with oatmeal, wheat germ, seeds, and nuts, ours has the protein, vitamins, and minerals kids need. Raisins and dried apricots lend sweetness...
Author: Martha Stewart
An omelet, especially one with lots of veggies and lean meat, is a satisfying solution for time-strapped nights -- particularly when you're only cooking for one or two. Complete the meal with a green salad...
Author: Martha Stewart
Made with butternut squash puree, this sweet tea bread is a treat at breakfast -- or as a snack anytime.
Author: Martha Stewart
These can be made a day in advance if the weather is not humid. Let cool completely, and store in an airtight container.
Author: Martha Stewart
Bursting with fresh strawberry flavor, these muffins make a delightful treat. Eat them for breakfast, a snack, or dessert -- they give their blueberry siblings a run for their money.
Author: Martha Stewart
All-purpose flour contains less gluten than bread flour, giving this dough a softer, more tender texture. It can be made ahead and refrigerated for up to three days. Use it as the crust for our Grandma-Style...
Author: Martha Stewart
For the best bagels with a chewy interior and crisp outer crust, we use the traditional method of boiling the bagels briefly before baking.
Author: Martha Stewart
Shaping the dough directly on the baking sheet makes short work of homemade biscuits. Serve these biscuits warm with butter.
Author: Martha Stewart
These crispy salmon cakes, flavored with parsley, dill, red onion, and Dijon mustard, make a delicious brunch option atop a green salad.
Author: Martha Stewart
Whole-wheat flour and wheat germ add a slightly nutty flavor to these healthy muffins. They rely on yogurt and coconut oil instead of butter for their moist, tender crumb.
Author: Martha Stewart
Use this homemade granola as a topping for yogurt, enjoy it as a cereal with milk, or simply snack as is. It's easy to make and is more economical than store-bought.
Author: Martha Stewart
After following this recipe, you'll be able to take a warm, brown loaf of bread from your oven -- perfect for breakfast with butter and honey, for sandwiches in a lunchbox, or a healthy snack.
Author: Martha Stewart
This recipe for giant cheese popovers is from chef Laurent Tourondel's cookbook, "Bistro Laurent Tourondel: New American Bistro Cooking."
Author: Martha Stewart
This hot sandwich was inspired by the bistro classic, Croque Monsieur.
Author: Martha Stewart
Toasting the oatmeal before cooking it gives the cereal a nutty flavor.
Author: Martha Stewart
Sweetened raspberry-infused vinegar mixed with seltzer is refreshing to drink on a summer's day.
Author: Martha Stewart
The cinnamon sugar bakes into a sweet, crunchy topping when the lid of the waffle iron is closed.
Author: Martha Stewart
With the potatoes, spinach and lettuce already prepped, this egg dinner will be ready in no time.
Author: Martha Stewart
Capitalize on the healthiness of this good-tasting breakfast. Bananas, oats, and pecans add up to power-packed nutrition.
Author: Martha Stewart
Cold eggs hold their shape better than room-temperature eggs when poaching. If using farm-fresh eggs that have not been refrigerated, chill them for about 1 hour before poaching, if desired.
Author: Martha Stewart
Buttermilk adds a creamy, slightly sweet flavor to this cornbread that's delicious on it's own or when tossed with garlic, herbs, and more to make our favorite Cornbread Dressing.
Author: Martha Stewart
Serve these buttery biscuits alongside Pork Roast with Apples and Gremolata as part of your holiday dinner.
Author: Martha Stewart
Make a big batch of this nutritious (and affordable) breakfast classic -- it's great for snacks and desserts, too.
Author: Martha Stewart
This nutrition-packed sandwich is easy to whip up for breakfast or lunch.
Author: Martha Stewart
Is it French toast or bread pudding? It's both, and it's a delicious brunch dish to make for family and friends.
Author: Martha Stewart